MARINATED POT ROAST
I've long used whole or ground cloves as my secret ingredient in cooking and baking. Added to an overnight marinade, they provide the gravy in this meaty main dish with great flavor. -Marijane Rea of Milwaukie, Oregon
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a gallon-size resealable plastic bag, combine the first eight ingredients. Cut roast in half; add to marinade. Seal bag and turn to coat; refrigerate overnight., Place roast and marinade in a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast to a serving platter and keep warm. Pour cooking juices into a 2-cup measuring cup; discard whole cloves, In a saucepan, combine cornstarch and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.
Nutrition Facts : Calories 225 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 299mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
CROCK POT MARINATED POT ROAST
Found this in a Slow Cooker Classic's magazine. The marinade really brings out a great flavor in the meat. It comes out so tender that you won't even need a knife! You can also add potatoes and carrots in the last hour of cooking if you like. Is also great over noodles.
Provided by dragonpawz
Categories Meat
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a gallon size ziplock bag, combine the first eight ingredients.
- Cut the roast in half add it to the marinade and coat all sides.Refrigerate over night.
- Place roast and marinade in slow cooker,cover,and cook on low for 8 to 10 hours or until meat is tender.
- Remove roast to a serving platter or cutting board and cover to keep warm.
- In a sauce pan combine cornstarch and cold water and stir till smooth.
- Add 1 1/2 cups of the cooking juices discarding the whole cloves first.
- Bring to a boil and stir and cook for two minutes or until thickened.Serve with roast.
POT ROAST
Provided by Alton Brown
Categories main-dish
Time 4h30m
Yield 3 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
MARINATED PORK ROAST
This is a great marinade for any meat. I especially like it on pork roasts, but it can easily be used on chicken or ribs.
Provided by Denise Hummel
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h15m
Yield 8
Number Of Ingredients 9
Steps:
- Prepare grill for indirect heat.
- In a large resealable plastic bag, combine the Worcestershire sauce, honey, vinegar, mustard seed, mustard powder, lemon pepper, celery salt, and garlic; seal, and mix ingredients. Place the roast in the plastic bag, press air out of bag, and seal. Marinate for 2 hours in the refrigerator, turning the roast occasionally to help coat while marinating.
- Lightly oil grill grate. Place roast on grill, and discard marinade. Cover, and cook for 1 1/2 to 2 hours, or until internal temperature is 145 degrees F (63 degrees C).
Nutrition Facts : Calories 410 calories, Carbohydrate 8 g, Cholesterol 145.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.6 g, SaturatedFat 6.3 g, Sodium 424.2 mg, Sugar 6.1 g
FREEZER PREP POT ROAST RECIPE BY TASTY
Here's what you need: onion powder, garlic powder, salt, pepper, dried parsley, water, russet potatoes, carrots, yellow onion, chuck roast
Provided by Mercedes Sandoval
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix the onion powder, garlic powder, salt, pepper, parsley, and water in a small bowl or liquid measuring cup.
- Place the potatoes in a large, gallon-sized freezer bag. Add the carrots, onion, and chuck roast.
- Pour the marinade over the contents in the bag. Seal the freezer bag and squeeze out any excess air. Gently mix the contents together so that the marinade reaches the potatoes.
- Freeze for up to 3 months.
- When ready to enjoy, thaw completely and pour the contents into slow cooker.
- Cook on low for 8 hours, or high for 4 hours, or until the roast is cooked through and tender.
- Enjoy!
Nutrition Facts : Calories 592 calories, Carbohydrate 37 grams, Fat 15 grams, Fiber 4 grams, Protein 75 grams, Sugar 5 grams
MARINATED ROAST BEEF
Make and share this Marinated Roast Beef recipe from Food.com.
Provided by AngelicFantasia
Categories Roast Beef
Time P2DT1h45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Pierce roast at 1 inch intervals with a meat fork, and place in a large zip lock bag.
- Combine vegetable oil and next 5 ingredients; pour over roast in zip lock bag.
- Seal and chill for 24-48 hours, turning roast occasionally.
- Bake at 325 degrees for 1 hour and 50 minutes or until a meat thermometer registers 145-160 degrees.
- Let stand for 5 minutes before slicing thinly across the grain.
- Roast beef will be rare.
BEST EVER BEEF MARINADE
This is the best beef marinade I have ever used. Everyone wants the recipe. My daughter always requests this.
Provided by Shelli Brawner Schlafhauser
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.
Nutrition Facts : Calories 274.6 calories, Carbohydrate 6.5 g, Fat 27.5 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 3.6 g, Sodium 1623.9 mg, Sugar 1.6 g
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100% (15)Published 2012-02-06Estimated Reading Time 7 mins
- Making Your Marinade Download Article Just use wine for simplicity. If you are short on time, simply soak your meat in fruity red wine for the time being.
- Marinating Your Meat Download Article Use a resealable bag. Select a bag large enough to fit your cut of meat when sliced in half.
- Adding Flavor after Marinating Download Article Season the meat. If you only used red wine for a marinade, but now wish you added more flavor, never fear.
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